Lemon Curd

This recipe isn't difficult at all but is incredibly yummy! SO worth your time! I'm planning on using it as a filling for lemonade cupcakes this week but it'd be tasty on toast too!

6 egg yolks
1 cup sugar
1/2 freshly squeezed lemon juice
1 tsp lemon zest
1 stick butter, cubed

Combine egg yolks and sugar in saucepan over medium heat. Stir until combined. Add lemon juice and zest. Stir constantly until mixture coats the back of a wooden spoon. Add butter and stir until melted. Pour into container and put plastic wrap over the top, to prevent a "skin" from forming. Chill until ready to use. Will last 2 weeks in refrigerator. Unless, like me, you adore all things lemon......especially this time of year!

Enjoy! :- )

King Ranch Chicken Casserole

1 (4 1/2 to 5 lb) whole chicken
2 celery ribs, cut into 3 pieces
2 carrots, cut into 3 pieces
2 1/2 to 3 tsp salt
2 TBS butter
1 medium onion, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 (10 3/4 oz) can cream of mushroom soup
1 (10 3/4 oz) can cream of chicken soup
1 (14 1/2 oz) can diced tomatoes and green chilies, drained
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
3 cups grated sharp cheddar cheese
12 ( 6 inch) fajita-size corn tortillas, cut into 1/2" strips

Boil chicken, celery, carrots and salt in dutch oven for 50-60 minutes, or until chicken is done. Remove from heat and reserve 3/4 cup of cooking liquid.

Preheat oven to 350 degrees. Melt butter in large skillet. add onion, and saute 6 to 7 minutes or until tender. Add bell pepper and garlic, and saute 3 to 4 minutes. Stir in reserved 3/4 cup liquid, cream of mushroom soup and next 5 ingredients. Cook, stirring occassionally, 8 minutes.

Skin and bone chicken; shread into bite size pieces. Layer half of chicken in a lightly greased 13x9 pan. Top with half of soup mixture and 1 cup of cheese. Cover with half of tortillas. Repeat layers once. Top with remaining cheese.

Bake at 350 degrees for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

Peppers, Onions and Sausage Hoagies

1 TBS olive oil
1 lb. smoked sausage, sliced into quaters and then lengthwise
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
2 medium yellow onions, sliced
3 garlic cloves, minced
2 TBS tomato paste
1 cup beer
1/2 bbq sauce
4 hoagie rolls

Heat olive oil in large skillet over medium heat. Add sausages and brown on all sides, about 7 minutes. Remove from skillet.
Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add garlic and saute until fragrant. Stir in tomato paste, beer and BBQ sauce. Cook for a few minutes and then add the sausages back to the pan. Reduce heat and simmer until the sauce is thick.
Slice bread open and add sausage mixture.

Chicken Noodle Soup

1 chicken fryer
3 1/2 quarts water
1 onion peeled
3 garlic cloves, minced
2 teaspoons Italian seasoning
1 teaspoon lemon pepper seasoning
4 bay leaves
3 chicken bouillon cubes
salt and pepper to taste

Add all ingredients to stock pot and cook until chicken is done (about35-45 mins). Remove chicken from pot and set aside to cool. Remove and discard onion and bay leaves. When chicken is cool enough remove all meat from bones. Set chicken aside.

2 cups sliced carrots
2 cups sliced celery
2 1/2 cups egg noodles
3 tablespoons minced parsley
1/3 cup grated Parmesan cheese
1 cup heavy cream
salt and pepper

Bring stock to boil. Add carrots and cook for 3 minutes. Add celery and cook for 5-10 minutes. Add egg noodles and cook until al dente. Add chicken, parley, cheese and cream. Cook for another 2 minutes.

Wonderful when served with cornbread.

Play Dough

1 cup flour
1/2 cup salt
2 tsp cream of tartar
1 pkg kool-aid
1 TBS vegetable oil

Combine water and kool-aid in small skillet. Mix well. Add remaining ingredients and stir constantly over medium heat until mixture forms a ball. Remove from skillet and knead until dough is no longer sticky. Store in Ziploc bag.

Mexican Chicken

1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can Cheddar cheese soup
1 (10 3/4 oz) can cream of mushroom
1 (10 oz) can Ro-Tel tomatoes
1 whole chicken, cooked, boned and chopped
1 (11 1/2 oz) pkg flour tortillas
2 cups shredded cheese

In a large bowl, stir together all 3 soups and the tomatoes. Stir in the chicken. In a greased 13x9 pan, layer the tortillas and the chicken mixture, beginning and ending with the tortillas. Sprinkle the cheese over the casserole and bake at 350 degrees for 30 mins.

Fried Apples

This is yummy served warm over vanilla ice cream.

1 (5 oz) pkg dried apples
2 cups water
1/2 cup sugar
2 TBS. butter
1/2 tsp. cinnamon

Cook the apples with the water in a covered pot over med-low heat for 1 hour or until all the water is absorbed. Stirring occasionally. Add the sugar, butter, and cinnamon, mix well.